via Design Collector
25 July 2013
Goetz Print Jeans
Clearly I'm late to the party since these are sold out everywhere, but I love the softness of the shapes and the colors against the white denim.
03 June 2013
Latest Inspirations - In and around Washington, DC
Vintage Surfer T - Dr. K's Vintage
Jim Hodges, "The Way In", 1999. Installation with Silk, Plastic, Wire - Hirschhorn Museum
Jim Hodges, "The Way In", 1999. Installation with Silk, Plastic, Wire - Hirschhorn Museum
Ellsworth Kelly - Hirschhorn Museum
Ellsworth Kelly - Hirschhorn Museum
Dan Steinhilber, "Untitled", 2002. Installation of paper-clad wire hangers - Hirschhorn Museum.
08 April 2013
21 March 2013
21 February 2013
Latest Inspirations
Frank Stella, "Flin Flon IV", 1969
Museum of Modern Art, San Francisco, CA
Palace of Fine Arts, San Francisco, CA
Wassily Kandinsky, "Improvisation 31 (Sea Battle)", 1913
Barnett Newman @National Gallery of Art, East Wing, Washington, DC
National Gallery of Art, East Wing, Washington, DC
New York Elegant Fabrics, Garment District, NYC
Garment District, NYC
Garment District, NYC
Brooklyn, NY
01 August 2011
Fashion Digest III
via Facehunter
She made the dress herself!! I love the color fade effect...
vai Hel Looks
via Sartorialist
via Atlantic-Pacific
31 July 2011
Into Another World
These set of paintings by J. Courlas do an excellent job of instilling a feeling of unease and isolation as well as depicting a fantastic world that may not be what it appears. I really like the effect of the fuzzy coloring - kind of like colored pencils.
Courtesy of: But Does It Float
Courtesy of: But Does It Float
30 July 2011
Eggplant and Feta Bruschetta
I made these twice this week. Monday for the first time ever, and then again on Thursday because they were just THAT tasty.
Recipe below. Smitten Kitchen never fails to disappoint!
Makes about 8 toasts; double the recipe if you’d like to eat the salad straight or use it in one of the ways suggested above.
1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes
2 tablespoons olive oil plus additional for oiling baking sheet
1/4 teaspoon salt
Black pepper
1 teaspoon red wine vinegar
1/4 cup crumbled crumbled feta
1 scallion, thinly sliced
8 1/2-inch slices of baguette, brushed with olive oil (I used 1-inch slices in the photos, then decided they were too thick)
1 small clove garlic, peeled and halved
Preheat oven to 425 degrees. Lightly oil a baking sheet or roasting pan. Toss eggplant, 2 tablespoons olive oil, salt and a generous amount of black pepper together in a medium bowl until evenly coated. Spread on prepared baking sheet and roast for about 25 minutes, moving pieces around occasional so they evenly brown. For a cold salad, let the eggplant cool a bit before mixing it with red wine vinegar, feta and scallion. For a warm salad where the feta glues itself to the eggplant a bit, toss the vinegar, feta and scallion together when the eggplant just comes out of the oven. You’ll want to eat the warm salad quickly.
Broil or toast baguette slices then rub them with a garlic clove before heaping on eggplant salad.
Recipe below. Smitten Kitchen never fails to disappoint!
Makes about 8 toasts; double the recipe if you’d like to eat the salad straight or use it in one of the ways suggested above.
1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes
2 tablespoons olive oil plus additional for oiling baking sheet
1/4 teaspoon salt
Black pepper
1 teaspoon red wine vinegar
1/4 cup crumbled crumbled feta
1 scallion, thinly sliced
8 1/2-inch slices of baguette, brushed with olive oil (I used 1-inch slices in the photos, then decided they were too thick)
1 small clove garlic, peeled and halved
Preheat oven to 425 degrees. Lightly oil a baking sheet or roasting pan. Toss eggplant, 2 tablespoons olive oil, salt and a generous amount of black pepper together in a medium bowl until evenly coated. Spread on prepared baking sheet and roast for about 25 minutes, moving pieces around occasional so they evenly brown. For a cold salad, let the eggplant cool a bit before mixing it with red wine vinegar, feta and scallion. For a warm salad where the feta glues itself to the eggplant a bit, toss the vinegar, feta and scallion together when the eggplant just comes out of the oven. You’ll want to eat the warm salad quickly.
Broil or toast baguette slices then rub them with a garlic clove before heaping on eggplant salad.
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